CN111239127A - Simple evaluation method for umami intensity of compound umami seasoning - Google Patents
Simple evaluation method for umami intensity of compound umami seasoning Download PDFInfo
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Abstract
The invention discloses a simple evaluation method for umami intensity of a compound umami seasoning, belonging to the field of food processing. The evaluation method of the invention mainly comprises the following steps: (1) preparing the test strip; (2) preparing a color comparison card; (3) evaluating the delicate flavor intensity of the sample: preparing a solution according to the sensory evaluation requirement in the national standard of the compound delicate flavor seasoning product, and filtering; taking the filtrate, soaking the test strip prepared in the step (1) in the filtrate in a dark place for 5-10min, and taking out; draining the solution and placing the solution in a clean glass tray; drying in 105-115 deg.C forced air drying oven for 10-20 min; and finally, comparing the developed test strip with the color comparison card prepared in the step (2) to determine the delicate flavor intensity of the sample. The method for evaluating the umami intensity is simple and easy to implement, has low cost, and is suitable for evaluating the umami product intensity in industry and controlling the quality of the umami product.
Description
Technical Field
The invention relates to a simple evaluation method for umami intensity of a compound umami seasoning, belonging to the field of food processing.
Background
The compound delicate flavor seasoning is a commercial product capable of enhancing the delicate flavor of food, belongs to one of flavor enhancers, and has good seasoning and freshness enhancing effects on food such as meat, poultry, aquatic products, vegetables and the like. The main ingredients of the compound delicate flavor seasoning in the market are sodium glutamate and delicate flavor disodium nucleotide.
For example, patent CN201811283397.4 discloses a method for detecting the umami taste and/or the umami taste intensity in an umami agent, which mainly adopts infrared spectroscopy technology to effectively form α -NH with a five-membered ring structure for amino acids in a sample+3Radical (corresponding to infrared spectrum with specific wavelength of 1520-1570 cm)-1And 1380-1430 cm-1) And gamma-COO-group (corresponding to specific wavelength of infrared spectrum of 1610-1660 cm)-1) And phosphate at the 5' -position of ribose on nucleotide base (corresponding to specific wavelength of infrared spectrum 1070-1130 cm)-1And 950-1000 cm-1) The cost is high, the process is complex and the time is long when the determination is carried out; literature (Gong Jun, Ningnun, Gu Sai Qi in food flavor material and its detection research method outline [ J ]]Chinese seasoning 2014 (1) 129-135, DOI 10.3969/j issn.1000-9973.2014.01.034) describes structural features and flavor development mechanisms of some umami related substances, summarizes a detection and research method of umami, discusses the synergistic interaction among the umami substances, and summarizes a judgment method of umami intensity and advantages and disadvantages thereof. However, the detection methods reported in the above methods have the disadvantages of high cost, complex process, long time and no universality.
Disclosure of Invention
In order to solve at least one problem, the invention provides a simple and easy method for evaluating the umami intensity of the compound umami seasoning, which is simple and easy to implement, low in cost and suitable for industrialization. According to the invention, a test strip is manufactured according to the color reaction of sodium glutamate, disodium umami nucleotide and ninhydrin solution, the umami intensity of a sample is evaluated, and the intensity of the umami is judged by comparing an umami intensity colorimetric card.
The invention aims to provide a preparation method of a colorimetric card for evaluating the umami intensity of a compound umami seasoning, which comprises the following specific steps:
(1) preparing ninhydrin ethanol solution, adding acetic acid into the solution, and mixing uniformly to obtain mixed solution;
(2) soaking the test strip into the mixed solution in the step (1) in a dark place;
(3) taking out the solution, draining, placing the solution in a clean glass tray, placing the glass tray in a blast drying oven for drying in a dark place, and cooling in the dark place after drying to obtain the test strip;
(4) respectively putting the test strip prepared in the step (3) into a mixed solution with the total concentration of 0.3%, 0.6% and 0.8% of sodium glutamate and umami nucleotide disodium, soaking in a dark place, and taking out;
(5) draining the solution, putting the solution into a clean glass tray, and putting the glass tray into a blast drying oven for drying in a dark place;
(6) after the test paper strip is finished, the test paper strip presents different shades of purple along with the total concentration of the sodium glutamate and the umami nucleotide disodium, and a colorimetric card is obtained;
(7) and after the colorimetric card is manufactured, keeping away from light for storage.
In one embodiment, the mass ratio of the sodium glutamate and the umami nucleotide disodium in the step (4) is 20: 1.
in one embodiment, the mass-to-volume ratio of the mass of ninhydrin and the volume of ethanol in the ninhydrin ethanol solution of step (1) is (0.001-0.002): 1, add (0.001-0.002) g of ninhydrin in 1mL of ethanol.
In one embodiment, the volume ratio of acetic acid to ninhydrin ethanol solution in step (1) is (0.01-0.03): 1.
in one embodiment, the step (1) of uniformly mixing is uniformly stirring with a glass rod.
In one embodiment, the test strip of step (2) has a size (length) of 4-6cm x (width) of 5-8mm and is cut from a base paper of pH paper.
In one embodiment, the test strip in step (2) is soaked for 5-10 min.
In one embodiment, the drying temperature in step (3) is 105-115 ℃ and the drying time is 10-20 min.
In one embodiment, the soaking time in step (4) is 5-10 min.
In one embodiment, said 0.3%, 0.6% and 0.8% of step (4) are in particular: the sum of the mass of 100g of sodium glutamate in water and the mass of umami nucleotide disodium is 0.3g, 0.6g and 0.8 g.
In one embodiment, the drying temperature in step (5) is 105-115 ℃ and the drying time is 10-20 min.
In one embodiment, sodium glutamate and a mixture of disodium ribonucleotide in umami form (the mixing mass ratio is 20: 1) serving as a main umami component of the compound umami flavoring are used as reference substances, the addition amount of the sodium glutamate and the mixture of disodium ribonucleotide in umami form (the mixing mass ratio is 20: 1) in food is 0.3-0.6%, the sensory umami strength of a person is moderate, the sensory evaluation umami strength in the addition amount range is 'fresh', the umami strength smaller than 0.3% is determined as 'slightly fresh', the sensory umami of the person is weaker, the addition amount is 0.6-0.8%, the umami strength is 'strong fresh', the sensory umami of the person is stronger, the umami can be accepted, the addition amount is larger than 0.8%, the umami strength level is 'extremely fresh', and the sensory umami of the person is not accepted easily.
The second object of the invention is a color comparison card obtained by the method for preparing a color comparison card of the invention.
The third purpose of the invention is to provide a preparation method of the test paper for evaluating the umami intensity of the compound umami seasoning, which comprises the following specific steps:
(1) preparing ninhydrin ethanol solution, adding acetic acid into the solution, and mixing uniformly to obtain mixed solution;
(2) soaking the test strip into the mixed solution in the step (1) in a dark place;
(3) and taking out the solution, draining, putting the solution into a clean glass tray, putting the glass tray into a blast drying oven for drying in a dark place, and cooling in the dark place after drying to obtain the test strip.
In one embodiment, the mass-to-volume ratio of the mass of ninhydrin and the volume of ethanol in the ninhydrin ethanol solution of step (1) is (0.001-0.002): 1, namely, 0.001-0.002g of ninhydrin is added into 1mL of ethanol.
In one embodiment, the volume ratio of acetic acid to ninhydrin ethanol solution in step (1) is (0.01-0.03): 1.
in one embodiment, the test strip of step (2) has a size (length) of 4-6cm x (width) of 5-8mm and is cut from a base paper of pH paper.
In one embodiment, the test strip in step (2) is soaked for 5-10 min.
In one embodiment, the drying temperature in step (3) is 105-115 ℃ and the drying time is 10-20 min.
The fourth object of the present invention is a test strip obtained by the method for producing a test strip of the present invention.
The fifth purpose of the present invention is to provide a method for evaluating the umami intensity of a compound umami seasoning by using the test paper and the colorimetric card of the present invention, which specifically comprises: (1) preparing a solution according to the sensory evaluation requirement in the national standard of the compound delicate flavor seasoning product, and filtering; taking the filtrate, soaking the test paper in the filtrate in the dark, and taking out; (2) draining the solution, putting the solution into a clean glass tray, and putting the glass tray into a blast drying oven for drying in a dark place; (3) after drying, the developed test strip is compared with a color comparison card to determine the umami intensity of the sample.
In one embodiment, the sensory evaluation requirements of the national standard of the compound umami seasoning product are as follows: preparing a 3% solution of the chicken extract product for delicate flavor evaluation; preparing a 1% solution of the chicken essence product for delicate flavor evaluation; preparing a 1% solution of chicken powder for delicate flavor evaluation.
In one embodiment, the time for said impregnation in step (1) is 5-10 min.
In one embodiment, the drying temperature in step (2) is 105-115 ℃ and the drying time is 10-20 min.
The sixth purpose of the invention is the application of the method for evaluating the umami intensity of the compound umami seasoning in the field of food processing.
The invention has the beneficial effects that:
the method for evaluating the umami intensity of the compound umami seasoning is simple and easy to implement, has low cost, is suitable for evaluating the umami product intensity industrially and controls the quality of the umami product.
Drawings
FIG. 1 is a schematic representation of a sample of the colorimetric card prepared in step (2) of example 1.
Fig. 2 is a schematic diagram of detection of the chicken essence of example 2, the chicken powder of example 3, and the chicken juice of example 4.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for the purpose of better illustrating the invention and is not intended to limit the invention thereto.
Example 1
The test paper strip and the standard colorimetric card are prepared and the delicate flavor evaluation standard is as follows:
(1) preparing the test strip: preparing 0.2% (mass-volume ratio of ninhydrin mass to ethanol volume is 0.002: 1) ninhydrin ethanol solution, adding 1.0% (volume ratio of acetic acid to ninhydrin ethanol solution is 0.01: 1) acetic acid into the solution, and mixing to obtain mixed solution; cutting the pH test paper into test strips with the width of 5mm multiplied by the length of 5cm, soaking the test strips in the mixed solution in a dark place for 5min, taking out the test strips, draining the solution, placing the solution in a clean glass disc, placing the clean glass disc in a 105 ℃ forced air drying box for drying in the dark place for 15min, and cooling in the dark place after the drying is finished to obtain the test strips;
(2) manufacturing a color comparison card: preparing a solution from the total concentration of sodium glutamate and the mixture of umami nucleotide disodium (the mixing mass ratio is 20: 1) according to 0.3%, 0.6% and 0.8% respectively for later use; respectively putting the test strip prepared in the step (1) into the three solutions with the concentrations (0.3%, 0.6% and 0.8%), soaking for 5min in a dark place, and taking out; draining the solution, placing in a clean glass tray, and drying in a 105 deg.C forced air drying oven for 15min in dark place; after the test strip is finished, the test strip is purple, the purple is deepened along with the increase of the concentration, and the test strip is stored in a dark place after the colorimetric card is manufactured;
(3) evaluation criteria: the method is characterized in that a mixture (the mixing mass ratio is 20: 1) of sodium glutamate and disodium umami nucleotide serving as umami components of a main body of the compound umami seasoning is used as a reference, the addition amount of the mixture (the mixing mass ratio is 20: 1) of sodium glutamate and disodium umami nucleotide serving as food is 0.3-0.6%, the sensory and umami strength of a person is moderate, the sensory evaluation umami strength in the addition amount range is 'fresh', the umami strength smaller than 0.3% is determined as 'slightly fresh', the sensory and umami of the person is weaker, the addition amount is 0.6-0.8%, the umami strength is 'strong fresh', the sensory and umami of the person is stronger, the freshness can be accepted, the addition amount is larger than 0.8%, the umami strength level is 'extremely fresh', the sensory and umami of the person is super strong and is not easy.
FIG. 1 is a schematic representation of a sample of the colorimetric card prepared in step (2) of example 1. The colors are sequentially deepened from left to right, and the representative grades are fresh, slightly fresh and strongly fresh.
Example 2
Evaluating the delicate flavor intensity of the chicken essence:
preparing chicken essence (purchased from Wuhan Weihao food Co., Ltd.) to be tested into 1.0% chicken essence solution according to sensory evaluation requirements in national standard of chicken essence products, and filtering; taking a filtrate, soaking the test strip prepared in the step (1) in the embodiment 1 in the filtrate for 5min in a dark place, and taking out; draining the solution and placing the solution in a clean glass tray; then putting the glass plate into a 105 ℃ forced air drying oven for drying in dark for 15 min; after the completion, the developed test strip is compared with the color chart prepared in the step (2) of example 1, and the delicate flavor intensity of the chicken essence is determined.
Example 3
Evaluating the delicate flavor intensity of the chicken powder:
preparing chicken powder (purchased from Guangdong Jiahao food Co., Ltd.) to be tested into 1.0% chicken powder solution according to sensory evaluation requirements in national standards of chicken powder products, and filtering; taking a filtrate, soaking the test strip prepared in the step (1) in the embodiment 1 in the filtrate for 5min in a dark place, and taking out; draining the solution and placing the solution in a clean glass tray; then putting the glass plate into a 105 ℃ forced air drying oven for drying in dark for 15 min; after the end, the developed test strip was compared with the color chart prepared in step (2) of example 1 to determine the umami intensity of the chicken powder.
Example 4
Evaluating the delicate flavor intensity of the chicken juice:
preparing a chicken juice (purchased from Guangdong Jiahao food Co., Ltd.) to be tested into a 3.0% chicken juice solution according to sensory evaluation requirements in national standards of chicken powder products, and filtering; taking a filtrate, soaking the test strip prepared in the step (1) in the embodiment 1 in the filtrate for 5min in a dark place, and taking out; draining the solution and placing the solution in a clean glass tray; then putting the glass plate into a 105 ℃ forced air drying oven for drying in dark for 15 min; after the end, the developed test strip was compared with the color chart prepared in step (2) of example 1 to determine the umami intensity of chicken extract.
Example 5
The chicken essence, chicken powder and chicken juice in the examples 2, 3 and 4 were detected by the detection method in patent CN 201811283397.4.
Fig. 2 is a schematic diagram of detection of the chicken essence of example 2, the chicken powder of example 3, and the chicken juice of example 4. As can be seen from the figure: the delicate flavor intensity of the chicken essence in the embodiment 2 belongs to strong delicate flavor, the delicate flavor intensity of the chicken powder in the embodiment 3 and the chicken juice in the embodiment 4 is slightly delicate flavor, and the detection result is consistent with that of the infrared detection in the embodiment 5.
Comparative example 1
The protocol of example 1 was carried out under light conditions, with the other parameters being kept constant, and subjected to an evaluation of umami intensity.
The test result shows that: the existence of light can influence the look effect of colour comparison card, and long illumination time easily fades moreover, very big influence detection precision.
Comparative example 2
The base paper of the pH paper used in example 1 was changed to conventional A4, and the umami intensity was evaluated while keeping the other parameters unchanged.
The test result shows that: the final color forming effect is poor and the color forming is not uniform due to the uneven fiber arrangement of the general A4 paper, so that the prepared test paper cannot be detected at all.
Comparative example 3
The umami intensity was evaluated by adjusting the concentration of sodium glutamate in example 1 to more than 0.8% to prepare a colorimetric card while keeping other parameters unchanged.
As can be seen from fig. 2: along with the rise of concentration, the colour deepens gradually, and when concentration is higher than 0.8%, the colour is too dark for the accurate colour of human eye can not observe carries out the color comparison, and then influences the detection precision.
Comparative example 4
The umami intensity of the chicken essence in example 2 was evaluated: "the test strip prepared in the step (1) of example 1 was immersed in the filtrate in the dark for 10min," and "0.5 mL of the filtrate was dropped on the test strip prepared in the step (1) of example 1" instead, and the umami intensity was evaluated while keeping the other parameters unchanged.
The test result shows that: when the drop-wise addition mode is adopted for detection, when the drop is dropped on the test strip, chromatography can occur to the drop, so that the color of the edge of the drop is lower than that of the center, the color is not uniform, and color comparison cannot be performed.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. A preparation method of a color comparison card for evaluating the umami intensity of a compound umami seasoning is characterized by comprising the following steps:
(1) preparing ninhydrin ethanol solution, adding acetic acid into the solution, and mixing uniformly to obtain mixed solution;
(2) soaking the test strip into the mixed solution in the step (1) in a dark place;
(3) taking out the solution, draining, placing the solution in a clean glass tray, placing the glass tray in a blast drying oven for drying in a dark place, and cooling in the dark place after drying to obtain the test strip;
(4) respectively putting the test strip prepared in the step (3) into a mixed solution with the total concentration of 0.3%, 0.6% and 0.8% of sodium glutamate and umami nucleotide disodium, soaking in a dark place, and taking out;
(5) draining the solution, putting the solution into a clean glass tray, and putting the glass tray into a blast drying oven for drying in a dark place;
(6) after the test paper strip is finished, the test paper strip presents different shades of purple along with the total concentration of the sodium glutamate and the umami nucleotide disodium, and a colorimetric card is obtained;
(7) and after the colorimetric card is manufactured, keeping away from light for storage.
2. The preparation method according to claim 1, wherein the mass ratio of the sodium glutamate and the umami nucleotide disodium in the step (4) is 20: 1.
3. the production method according to claim 1, wherein the mass-to-volume ratio of the mass of ninhydrin and the volume of ethanol in the ninhydrin ethanol solution in step (1) is (0.001 to 0.002): 1.
4. the process according to claim 1, wherein the volume ratio of acetic acid to ninhydrin ethanol solution in step (1) is (0.01 to 0.03): 1.
5. a colorimetric card produced by the production method according to any one of claims 1 to 4.
6. A method of making a test strip for use with the colorimetric card of claim 5, comprising the steps of,
(1) preparing ninhydrin ethanol solution, adding acetic acid into the solution, and mixing uniformly to obtain mixed solution;
(2) soaking the test strip into the mixed solution in the step (1) in a dark place;
(3) and taking out the solution, draining, putting the solution into a clean glass tray, putting the glass tray into a blast drying oven for drying in a dark place, and cooling in the dark place after drying to obtain the test strip.
7. A test strip obtained by the production method according to claim 6.
8. A method for evaluating the umami intensity of the composite umami flavoring by using the test strip of claim 7 and the colorimetric card of claim 5, which comprises the following steps:
(1) preparing a solution according to the sensory evaluation requirement in the national standard of the compound delicate flavor seasoning product, and filtering; taking the filtrate, soaking the test paper in the filtrate in the dark, and taking out; (2) draining the solution, putting the solution into a clean glass tray, and putting the glass tray into a blast drying oven for drying in a dark place; (3) after drying, the developed test strip is compared with a color comparison card to determine the umami intensity of the sample.
9. The evaluation method according to claim 8, wherein the sensory evaluation requirements in the national standards of complex umami flavor seasoning products are specifically: preparing a 3% solution of the chicken extract product for delicate flavor evaluation; preparing a 1% solution of the chicken essence product for delicate flavor evaluation; preparing a 1% solution of chicken powder for delicate flavor evaluation.
10. Use of the method of assessing the umami intensity of a complex umami seasoning according to claim 8 or 9 in the field of food processing.
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